Okay guys. I have to admit. This is by far the hardest thing I’ve ever tried to prepped. I have no idea why I even decided to step out of my comfort zone and do a compilation of not one, not two but FOUR recipes in one go. Call me crazy. I know.
But now that I’ve actually put it together, I actually understand why. That’s cause it’s so fulfilling to teach you guys how to make 4 dishes in one go!
I feel like I should do more of these because bam! you get to learn a few recipes in one go and choose one that you feel like making that day. We all love choices right?
So of all dishes out there, I actually chose to learn how to make 4 different variations of a veggie dish. Not any veggie. But this one veggie that I truly love. Kangkong.
Those of you have no idea what kangkong is, let me give you a little lesson. Basically kangkong is known as water spinach. Interestingly, different parts of Asia has different variations of it.
Like…
In Thailand, you’ll notice it’s also known as Morning Glory.
Kangkong in the Philippines is cooked with meat. Or at least, this is the variation I know.
Kangkong can also be made in soup, especially the Chinese styles of it.
That aside, we all know what kangkong is and please please tell me you love kangkong too.
What I’ve did today is explored 4 styles of stir-fry kangkong that is the Chinese-styled, Thai-styled, Filipino-styled (which I actually like the most cause of the protein in it!!) and another one of my fave Malay-styled.
Here’s my challenge for you: How about making this once a week starting this week, for the next four weeks and then tell me which one you actually like the most. You’ll be surprised just like I did.
I didn’t think I’d like the Filipino-styled Adobong Kangkong but it turned out to be super yummy I can have it over and over again.
So… up for the challenge? Raise your hands up if you’re totes in it!!
Alright now, enjoy!
Kangkong All Around Asia
Chinese-styled Spinach
Makes – 2 servings
Time needed – 10 mins prep time, cook time 5 mins
- 250g kangkong, washed thoroughly and sliced into two parts at the stem
- 1 tbsp minced garlic
- 2-3 dried chillies, cut into small pieces
- 1 tbsp extra virgin olive oil
- Heat non-stick skillet on high and add in extra virgin olive oil. Add dried chilli pepper and stir-fry for 1-2 mins.
- Toss in garlic and stir-fry for about 30 secs.
- Add kangkong and stir-fry until wilted – this won’t take very long so keep an eye on it.
- Remove from heat and serve immediately.
Thai-styled Spinach (Pad Bak Boong)
Makes – 2 servings
Time needed – 10 mins prep time, cook time 8 mins
- 250g kangkong, washed thoroughly and sliced into two parts at the stem
- 1 tbsp minced garlic
- 2 cili padis, sliced
- 1 tbsp fermented soybean paste (taucho), washed and drained
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp coconut sugar
- A dash of water
- 1 tbsp extra virgin olive oil
- Heat non-stick skillet on high and add extra virgin olive oil. When the oil is hot, toss in garlic and cili padi and stir-fry for 30 secs.
- Add kangkong and stir-fry until wilted – this won’t take very long so keep an eye on it.
- Add in fermented soy bean, oyster sauce, fish sauce, coconut sugar, and a splash of water. Stir-fry for another 30 secs.
- Remove from heat and serve immediately.
Filipino-styled Spinach (Adobong Kangkong)
Makes – 2 servings
Time needed – 10 mins prep time, cook time 15 mins
- 250g kangkong, washed thoroughly and sliced into two parts at the stem
- 1 small onion, sliced
- 1 tbsp minced garlic
- 250g minced chicken
- ½ cup white vinegar
- ¼ cup liquid aminos (or light soy sauce)
- ½ cup water
- Pepper to taste
- 1 tbsp extra virgin olive oil
- In non-stick skillet, heat extra virgin olive oil on high. Add onions and garlic and cook, stirring regularly, until fragant
- Add minced chicken and cook, stirring regularly, until lightly browned.
- Add vinegar and bring to a boil. Continue to cook, without stirring, for about 2 to 3 minutes.
- Add in liquid aminos and water. Bring to a boil for about 1 to 2 minutes.
- Lower heat, cover and cook for about 8 to 10 minutes or until chicken tender and sauce is reduced. Add pepper to taste if needed.
- Increase heat to high. Add kangkong and cook, stirring regularly, for about 1 to 2 minutes, until just wilted and covered with sauce.
- Remove from heat and serve immediately.
Malay-styled Spinach (Kangkong Belacan)
Makes – 2 servings
Time needed – 15 mins prep time, cook time 8 mins
- 250g kangkong, washed thoroughly and sliced into two parts at the stem
- 2 tbsp dried shrimps, soaked and drained
- 1 cm piece belacan
- 2 red chillies, sliced
- 1 tbsp minced garlic
- 1 shallot, finely chopped
- 1 teaspoon liquid aminos (or light soy sauce)
- ¼ teaspoon coconut sugar
- 1 tbsp extra virgin olive oil
- With a mortar and pestle, form a paste using the belacan, dried shrimp, garlic and chillies. Set aside.
- Heat a non-stick skillet with oil on high. Stir-fry the paste and the shallots until fragrant.
- Toss in coconut sugar and liquid aminos and continue stir-frying for 1-min.
- Add kangkong and stir-fry until wilted – this won’t take very long so keep an eye on it. Add a few drops of water if needed to moisten the veggie but not too much as there shouldn’t be too much liquid.
- Remove from heat and serve immediately.
Meal Prep Notes
- While it’s best to eat these dishes immediately after cooking, it’s definitely possible to keep for meal prep.
- If you’re planning to keep it, make sure you cook the kangkong a little lesser. Store in a glass container but let it completely cool before covering it.
- You can store it in the fridge for no longer than 3 days. Reheat in microwave before consuming.
